300 Low-Carb Slow Cooker Recipes (8 page)

Yield:
24 servings of 1 ounce (28 g), each with: 167 calories, 15 g fat, 7 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs.

Sweet and Salty Peanuts

Sweet and salty is a fantastic combination!

2 tablespoons (28 g) coconut oil

3 cups (435 g) raw peanuts

1/4 cup (60 g) erythritol or xylitol

1 teaspoon salt

Melt the coconut oil and pour into the slow cooker. Alternatively, put it in, switch the cooker on to high, and cover while the coconut oil melts.

Then add the peanuts and stir until they're evenly coated. Sprinkle the erythritol over the peanuts and again stir until everything is evenly coated.

Cover the pot and set to high if it isn't on yet. Set a timer for 1 hour. When it beeps, stir the peanuts well, making sure to scoop all the ones on the bottom and sides into the mass—this helps promote even cooking. Re-cover the pot and give them another hour.

Sprinkle with the salt and stir well again. Re-cover and let them cook for another 30 minutes to an hour until the nuts are crunchy and done through. Let them cool and store in a tightly lidded container.

Yield:
12 servings, each with: 227 calories, 20 g fat, 9 g protein, 6 g carbohydrate, 3 g dietary fiber, 3 g usable carbs.

Butter-Spice Almonds

3 cups (435 g) almonds

2 tablespoons (28 g) butter, melted

2 teaspoons vanilla extract

2 teaspoons butter-flavored extract

1/2 cup (12 g) Splenda

1 teaspoon ground cinnamon

1/4 teaspoon salt

Put the almonds in your slow cooker.

In a bowl, stir together the butter, vanilla extract, and butter-flavored extract until well combined. Pour the mixture over the almonds and stir to coat. Add the Splenda, cinnamon, and salt and stir to coat again. Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours, stirring once or twice.

When the time's up, uncover the slow cooker, stir the almonds again, and let them cook for another 30 to 45 minutes. Store in an airtight container.

Yield:
6 servings, each with: 457 calories, 41 g fat, 14 g protein, 15 g carbohydrate, 8 g dietary fiber, 7 g usable carbs.

Buttery Vanilla Almonds

4 tablespoons (55 g) butter

2 teaspoons vanilla

3 tablespoons (45 g) erythritol or xylitol

1/4 teaspoon salt

3 cups (435 g) almonds

Turn on the slow cooker and throw in the butter to melt. (Alternatively, melt the butter in your microwave and pour it in.) When the butter is melted, add the vanilla, erythritol, and salt and stir the whole thing until it's well-blended.

Now dump in the almonds and stir until they're all evenly coated. Set the slow cooker to low, cover, and set a timer for 1 hour. When the timer beeps, stir the almonds well, making sure to scoop them up from the bottom and off the sides. Re-cover and reset the timer for another hour. Repeat until your almonds have cooked 3 to 4 hours. Then cool and store in a tightly lidded container.

Yield:
12 servings, each with: 245 calories, 22 g fat, 7 g protein, 7 g carbohydrate, 4 g dietary fiber, 3 g usable carbs.

Maple-Glazed Walnuts

3 cups (300 g) walnuts

1 1/2 teaspoons ground cinnamon

1 tablespoon (14 g) butter, melted

1/4 teaspoon salt

2 teaspoons vanilla extract

1/3 cup (107 g) sugar-free pancake syrup

1/3 cup (8 g) Splenda

Put the walnuts in your slow cooker.

In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and 1/4 cup (6 g) of the Splenda. Pour the mixture over the nuts and stir to coat. Cover the slow cooker, set it to low, and let it cook for 2 to 3 hours, stirring every hour or so.

Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining 2 tablespoons (3 g) Splenda, cook for another 20 minutes, and then remove from the slow cooker and cool. Store in an airtight container.

Yield:
9 servings, each with: 268 calories, 25 g fat, 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Spiced Walnuts

Spicy and sweet, these walnuts are nothing short of addictive. They'd make a nice little nibble to pass around after supper, instead of a dessert.

2 tablespoons (28 g) coconut oil

1 teaspoon ground ginger

1 teaspoon curry powder

1/2 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 cup (60 g) erythritol or xylitol

3 cups (300 g) shelled walnuts

Melt the coconut oil and pour it into the slow cooker (or throw it in solid, turn on the pot, and let it sit until it melts).

In the meantime, mix together all the seasonings and the erythritol.

When the oil is melted, dump the walnuts in the pot. Stir until they're evenly coated with the oil. Now sprinkle in the seasoning blend as you stir; keep stirring until they're evenly coated. Cover the pot, set for high, and set a timer for 1 hour.

When the timer beeps, stir the nuts, re-cover the pot, and set the timer for another hour. When it beeps again, check for doneness.

When they're crunchy and toasty, cool them and store in snap-top containers.

Yield:
12 servings, each with: 182 calories, 18 g fat, 4 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g usable carbs.

chapter two
Slow Cooker Eggs

Why should you cook eggs in your slow cooker? The answer is because sometimes you want a brunch dish that you can put in to cook and forget about while you do other things—and that will stay warm while people serve themselves. And it's also because eggs ain't just for breakfast anymore.

By the way, all of these recipes except the
Tuna Egg Casserole
can be halved if you're only serving four or five people. In that case, give them 1 hour on high and 2 to 3 on low.

Maria's Eggs Florentine

Our tester, Maria, came up with this recipe herself.

2 cups (225 g) shredded cheddar cheese, divided

1 package (10 ounces, or 280 g) frozen chopped spinach, thawed and drained

1 can (8 ounces, or 225 g) mushrooms, drained

1/4 cup (25 g) chopped onion

6 eggs, beaten

1 cup (235 ml) heavy cream

1 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Spray your slow cooker with nonstick cooking spray. Spread 1 cup (115 grams) of the cheese on the bottom of the slow cooker. Layer the spinach, mushrooms, and onion.

In a bowl, combine the egg, cream, pepper, Italian seasoning, and garlic powder. Pour the mixture into the slow cooker. Top with the remaining 1 cup (115 grams) cheese. Cover the slow cooker, set it to high, and let it cook for 2 hours or until the center is set.

Yield:
4 servings, each with: 568 calories, 48 g fat, 27 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs.